Why is Gelatin Halal?

Why is Gelatin Halal?


Many food and non-food items use gelatin. You can find it in Jelles, Ice Cream, Candies, Cookies, Cakes, Medical Products and Veterinary Items. Both Halal and Haram sources can provide gelatin.  These sources comprise pigskin, bones, gelatin from fish, cattle hides and poultry skins. This is why the question “Why is gelatin halal?” arises. Because Product Labels usually don’t mention Gelatin’s Source.

So, Halal consumers always look for products that contain Halal Sources for Gelatin Extraction. If the products are certified Halal, then it is alright with them. In Muslim countries, especially when they import food, there’s a whole team that makes sure the gelatin used is halal.

Gelatin’s Status in Islam


Gelatin is a jelly-like stuff made from animal parts like bones and skin. In Muslim countries, they care about where the gelatin comes from to make sure it’s halal. Fish skin gelatin is usually okay, but only if the fish is a type that’s allowed and everything is made super clean.

Two types of Gelatin is known:

  • Type A gelatin is usually made from pig skin, which isn’t considered halal.
  • Type B gelatin is a better option. It often comes from cows (skin or bones) and can be halal.

Why Do Muslims Need Halal Gelatin?

Hold on a sec, this might be important for Muslim readers! Gelatin, that jelly-like stuff in some foods, can be tricky. Sometimes it’s made from cow or calf skin, but there’s a catch: these animals might not be slaughtered according to Islamic law. That’s why some Muslims avoid it altogether. The good news is there’s also gelatin from halal-slaughtered cows, which is perfectly fine. Just be careful of products with vague gelatin descriptions – they might contain pig gelatin, which is a no-go for Muslims.

What is Gelatin?

Gelatin – the jiggly stuff in gummy bears? It’s a natural protein from leftover animal parts like skin and bones. Packed with eighteen building blocks for your body, some are super important for good health!

Uses of Gelatin

Food companies use it to make all sorts of yummy things gel and thicken up, like jellies and puddings. Even home cooks use it sometimes! Gelatin is not just for food, though. Doctors use it to make safe capsules that hold your medicine.

Halal Dietary Restrictions

Halal means foods allowed under Islamic law. Forbidden ingredients are alcohol, pork, and nonhalal slaughtered animals. Muslims should watch out for hidden items like Gelatin in Food.

If an animal is mistreated or harmed during slaughter, its meat is forbidden. This includes slaughter without invoking God’s name.

Why is Gelatin Halal?

Halal means “permissible.” Halal Gelatin is pig free fats, as pigs are considered unfavorable in Islam. Products containing any pig-derived elements are discouraged in the Islamic religion. Gelatin taken from cows or Gelatin from fish is considered halal.


Sources of Gelatin – Why is Gelatin Halal?

Sources like Gelatin bovine hide and cattle bones are also used to make geletin. Due to concerns about pig-based Gelatin, alternatives are being explored. Although  Gelatin from fish has yet to be widely used, it shows promise for its film-forming and sensory attributes.


  • Grey triggerfish
  • (Pangasius sutchi)
  • Dover sole (Solea vulgaris)
  • Seabass – (Lates calcarifer)
  • Mrigal fish skin
  • Catla fish swim bladders
  • Nile perch skin
  • Pink perch skin & bones
  • Rainbow trout skin
  • Silver carp skin
  • Pangasius catfish skin


  • Bovine skin
  • Pork skin
  • Goatskin
  • Yak skin
  • Cattle short tendons


  • Peking Duck
  • Chicken Shank
  • Chicken Toes
  • Chicken and turkey heads

Halal Gelatin Preparation Process

To find the answer of Why is Gelatin Halal? You should understand this topic. Halal Gelatin is mainly made from cattle bones and hides. They undergo treatments to remove non-collagen parts like minerals from bones and fats and proteins from hides. This prepares the collagen for extraction.

  • Halal gelatin starts with fresh bones from specially slaughtered cows. They clean them up real good, get rid of any fat, then dry them out, sort them, and break them into small chunks.  Next, a mild acid bath removes some minerals. What’s left behind looks like a sponge – that’s ossein!
  • Halal gelatin can also come from hides, but only from animals slaughtered according to Islamic law. These hides are treated with a special lime solution to remove hair, then loosened up mechanically.
  • Here’s the cool part: to make halal gelatin, they take both the ossein (from bones) and these treated hide pieces and soak them together in a lime and water solution for a long time. How long depends on a bunch of things, but it’s a crucial step!

It takes between 8 and 12 weeks to soak the ossein and hide pieces. They constantly check a special solution to make sure it’s strong enough. Ossein takes longer than the hides, so they add more lime solution if needed. Finally, they wash everything with cold water to get rid of extra lime, adjust the acidity a bit, and then use hot water to extract the good stuff – the gelatin!

How to Extract Halal Gelatin?

Gelatin is usually extracted several times, approximately 3 to 6 times. The first extraction is carried out at 50-60 ° C, and in subsequent rounds the temperature is slightly increased by about 5-10 ° C each time. The final extraction takes place near the boiling point. Each extract is checked and then mixed as needed for customers.

Gelatin Extraction Process:

The first extraction usually produces a higher quality product than subsequent extractions.

The longer they cook the gelatin mixture, the smaller the pieces of gelatin get. This makes the final product weaker, darker, and less likely to jell strongly.

Once they’re done cooking, they filter the halal gelatin solution to remove any impurities.  They also get rid of extra water using special techniques, making the solution more concentrated.  Finally, they cool it down and shape it into long, thin strips that look like noodles. These noodles are then placed on a metal belt to harden completely.

The gelatin gets spread out on a giant belt and takes a ride through a special drying room. This room is kind of like a giant oven, but cooler (around 30°C).

Gelatin Drying Process:

The drying process starts with temperatures around 70°C and gradually increases to the final zone. Air is circulated to remove moisture, bringing fresh air in as needed. Drying takes 1 to 5 hours, depending on material quality and conditions. Care is taken to prevent melting or hardening.

Different Gelatin Extraction Techniques


Chemical Method:

Is Gelatin Halal? Analytical methods are vital in ensuring the authenticity of products. These methods scientifically verify the Halal Status of Gelatiin.

Many studies have shown the different sources of Gelatin. Especially when it comes to bovine and porcine because of their halal status and Gelatin Bovine directly related to any Health Issues.


Biochemical Method:

In 2003, Hidaka and Liu used the pH drop trick to tell apart cow bone and pig skin gelatin to find BSE risk. They looked at how gelatins change calcium phosphate falling out. Cow Gelatin took longer than pig Gelatin to start, with high levels. While it helps to find pig Gelatin, the study had difficulty with ACP form testing. It’s just for cow bone and pig skin gelatin and may not tell the two apart well due to food things getting in the way.

2005 Venien and Levieux made the ELISA trick to find cow and pig gelatins. They used bovine collagen tags to pick out gelatins. Two ELISA ways came up: roundabout and match roundabout. Roundabout ELISA did well with cow Gelatin, more than a pig.

Match roundabout ELISA found lots of cow Gelatin in mixes. While this trick can see where Gelatin comes from, it might need to be quicker because it takes a while and could get dirt in it.

PCR, a big deal bio trick, makes it so you can tell Gelatin is okay for halal by finding DNA and measuring tiny bits of it. It finds pig DNA in Gelatin, Food, and meds. Real-time PCR is a lot to find gelatin types from DNA. However, DNA can change, and real-time PCR is pricey. It takes time and can change a lot during making stuff, which can mess up how well it works.

Chromatographic Method:

Nemati reported High-performance liquid chromatography (HPLC) method for identification of bovine and porcine Gelatin. Similarly, Azilawati isolated the gelatins using HPLC and identified them as Gelatin bovine, porcine, or Gelatin from fish. HPLC amino acid analysis of Gelatin showed peak separations for the different sources. Amino acids were quantified using HPLC with pre-column derivatization.

Nemati and Azilawati also used RP-HPLC to study amino acids in Gelatin. OPA and NBD-Cl were used by Nemati et al., 2004 whereas a derivative reagent called AQC was used by Azilawati et al., 2015. Gelatins varied slightly between these two groups but not enough to identify each one.

The authors Widyaninggar, Triyana, and Rohman (2012) attempted to separate bovine from porcine Gelatin in capsules using HPLC with OPA and MCE as stationary phases; however, it is still necessary to carry out further “validation” due to similarities found in some amino acids. These HPLC methods should be more accurate and require more detail for valid results.

On the other hand, Zhang et al., 2009 used HPlc-ms/ms in search of specific markers in beef and pork Gelatin while being slow because of its digestion time and the profiling process that involved too much. Thus, Uplc/Q-of-MS could easily sort out five types of gelatins better than HPLC-ms/ms did, according to Cheng et al., 2012.

How to Identify Halal Gelatin?

FTIR is a critical technique employed in identifying gelatine and nonhalal foods. It has been used to verify the presence of pork fats in various foods, particularly in Muslim countries governed by Halal laws. FTIR can make out minute differences within the spectra, but distinguishing between different sources of gelatine is difficult due to their chemical similarities. Scientists often use mathematics or techniques specific to different fields to achieve this. Quick and accurate results are presented by FTIR that indicate how each sample differs from others. However, there are times when other kinds of tests or ways of looking at data must be considered for accurate results.

What Is the Statistical Analysis ANOVA Test?

Hidaka and Liu tested porcine and Bovine statistically using such procedures as ANOVA along with Scheffe’s test. These experiments examined the influences of Gelatin on induction time and calcium phosphate transformation, respectively. There were considerable differences between the two types of gels, especially at 0.5mg/mL and 2mg/mL concentrations. A post hoc analysis called Scheffe’s test was used for more precise explanations about significant mean differences.

The method is simple and adaptable, but it assumes a normal data distribution and may require more statistical power, leading to unreliable results in certain instances. Hence, caution must be exercised when interpreting the findings, especially when using non-normally distributed data.

What is Principal Component Analysis (PCA)?

This is a statistical technique that simplifies complex data consisting of many variables. It does this by forming new variables known as principal components from existing ones. These components highlight the most important parts of the data, making it easier to understand. In gelatin studies, PCA helps sort through chemical data from methods like chromatography. It creates graphs to show differences between gelatin samples and what factors matter most. However, big sets of data can trouble PCA because careful checking is required to ensure its accuracy.

Frequently Asked Questions:


Is Gelatin Halal in Sweets?

Gelatin is commonly found in sweets and desserts, which are often primarily derived from animals like pigs. Unless it’s made using Halal Gelatin, it isn’t considered Halal. This implies that only Halal sources can contain Gelatin.


Is Gelatin Halal Really?

Whether gelatin is halal or not depends on the type of material used (gelatin’s halal status). There are generally two types, Type A and Type B, and the former is obtained from pig skin and is haram for Muslims. Type B is most often made from beef, calf skin, or demineralized beef bones.


Is 428 a Halal Gelatin?


Gelatin is typically obtained by boiling skin, tendons, ligaments, or bones in water, normally from cows or pigs. Because of its non-alteration chemically, it is regarded as haram.

Are capsule shells Gelatin halal?


Unless certified Halal or specified as bovine only, pork gelatine capsules are widely used; it is considered Haram if pig-derived gelatins are present to Muslim consumers.


What sort of Gelatin is Halal?

Gelatin Type B comes from cow hides and demineralized animal bones. If it originates from cows that were slaughtered in accordance with Islamic law, then it is acceptable(Halal). Gelatin from fish skin may also be considered permissible if it is free of impurities.



Why is Gelatin Halal? Moslem communities must consider the principles guiding them on what constitutes a halal diet (the need for Islamic dietary laws awareness among Muslims). Hence, food manufacturers must label their sources clearly to support this matter.

It’s important to ensure that foods and drugs are HALAL so that no harmful substances enter them. Differentiating between bovine porcine and Gelatin from fish becomes very challenging due to the limited studies done on fish populations. FTIR spectroscopy provides unique spectra, generating the most reliable method.

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